Castagnaccio is an Italian classic made with chestnut flour from Tuscany; a delicious treat topped with raisins, pine nuts, rosemary and of course olive oil. This gluten-free and vegan recipe is best served with a sweet wine like the famous Tuscan “Vin Santo”.
Preparation time: 20 min. | Cooking time: 60 minutes | Servings: 4
Gluten free | Vegan
1 cup chestnut flour, sifted
1 1/2 cup water
2 tablespoons cane sugar
3 tablespoons OEL olive oil
2 tablespoons raisins
1 tablespoon pine nuts
1 teaspoon OEL olive oil for brushing the cast iron pan
9-10 walnut halves
½ tablespoon pine nuts
Fresh rosemary leaves
1 teaspoon OIL olive oil , for drizzling
Soak the raisins in warm water for about 20 minutes.
Sift the chestnut flour into a large bowl, then add some water and mix everything well. Gradually add the remaining water, stirring to avoid lumps, until a smooth dough forms.
Add the cane sugar and a pinch of salt to the dough and stir.
When the sugar has dissolved, add the OEL olive oil to the dough and stir until a homogeneous mass is formed.
Drain the raisins, add them to the bowl and stir in.
Pour the batter into the OIL- greased cast iron skillet. It should be 1cm – 1.5cm thick.
Spread the pine nuts and walnut halves on top, sprinkle the rosemary leaves on top and drizzle a little OIL olive oil on top.
Bake in a preheated oven at 220°C for about 10 minutes, then reduce the heat to 190°C and bake for about 50 minutes until small cracks appear.
Let it cool in the pan for at least an hour, then cut into slices and serve.